Fall has officially arrived, the frost was on the pumpkin this morning, and in spite of the reduced apple crop this year (due to early warm weather followed by a hard freeze last spring), many of our vendors have a good supply of beautiful apples right now. Apples go well with almost everything you can buy at the Market too. They are especially good with pork and poultry, with cheese, and mixed with vegetables. Here is a simple recipe that makes an elegant accompaniment to all your fall dishes.
Martha Stewart Living
- 14 ripe firm apples (about five pounds), such as Gala, peeled, cored, and quartered
- 1 cup apple cider, plus more as needed
- 1/4 cup sugar, plus more as needed
- 1 large cinnamon stick
- 1 teaspoon ground ginger, plus more as needed
- 1/2 teaspoon ground nutmeg, plus more as needed
- 2 tablespoons freshly squeezed lemon juice
- 1 vanilla bean, split lengthwise and scraped
Combine all ingredients in a wide, heavy saucepan over medium heat. Cook, covered, stirring occasionally with a wooden spoon and adding more cider as needed to prevent scorching, until apples have broken down, 50 to 60 minutes. Mash any large pieces with the spoon. Add more sugar and spices, as desired.
Remove from heat; discard cinnamon and vanilla pod. Serve warm or at room temperature with rosti potatoes. Makes about 1 1/2 quarts.
Now that you’re warmed up to cooking with apples, these delicious recipes will raise the level of gastronomic excitement at your table. I’ll be interested to hear how many of you go straight for the apple brownies!